Molly’s Cauliflower Shawarma Tacos

Molly's Cauliflower Shawarma Tacos

I love these tacos so much that I wish I had thought of the idea myself. I absolutely love cauliflower tacos (there’s a delicious recipe in our cookbook on page 99)… but tahini? in tacos?! That’s something that only the queen of tahini, Molly Yeh, dreams up.

Molly on the Range

This recipe comes from Molly on the Range and I highly recommend it for your taco Thursday. Spicy cauliflower is roasted until crispy, and then topped with crunchy onions, creamy tahini sauce and a sauce called Zhoug, which I’ve never heard of but it’s a Middle Eastern sauce that’s like a spicier version of pesto.

Molly's Cauliflower Shawarma Tacos Molly's Cauliflower Shawarma Tacos

These are really easy to make, especially if you make the tahini sauce and the Zhoug sauce ahead of time. The tacos themselves are really simple to make but are so so flavorful.

Molly's Cauliflower Shawarma Tacos

And now about the book! Like me, Molly grew up in the Chicago suburbs. Unlike me, she is a talented musician, married a beet farmer, and is absolutely hilarious. Her cookbook is a rare breed of cookbook where I not only drool over the recipes and photos, but I will sit down and read every word of her wonderful writing. Her journey from the burbs to the big city to living on a farm is not only entertaining but inspiring. Get this book!

Molly on the Range Cookbook pictured above: a recipe called My Ex’s Meatless Balls 🙂

pictured below: this super cute Macaroni & Cheese Chart

Molly on the Range Cookbook

5.0 from 4 reviews
Molly's Cauliflower Shawarma Tacos
Recipe from Molly On The Range, reprinted with permission.
Serves: serves 4
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1½ teaspoons vegetable broth base (I skipped this)
  • 1½ pounds cauliflower florets
  • 1 medium onion
  • 2 tablespoons flavorless oil
  • 8 flour tortillas (6-inch)
  • ¼ cup fresh cilantro leaves, finely chopped
Tahini Sauce:
  • ¼ cup tahini
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • kosher salt and black pepper
  • 5 jalapenos (I used 2)
  • 4 cloves garlic
  • 1 cup flat-leaf parsley, coarsely chopped
  • 1 cup cilantro coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • black pepper
  • ¼ cup olive oil
  1. Make the Tahini Sauce: In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens. Season with salt and pepper to taste.
  2. Make the Zhoug: In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 2 days or spoon into ice cube trays, freeze, and thaw as needed.
  3. Make the tacos: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  4. In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base. Add the cauliflower and toss to coat. Spread the cauliflower onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.
  5. Thinly slice three-quarters of the onion. Dice the remaining one-quarter and set aside for topping. In a skillet, heat the oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.
  6. Warm the tortillas. Assemble the tacos with cauliflower, fried onions, tahini sauce, raw chopped onion, cllantro and zhoug (if using).


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Leslie on said:

    Hi. the Zhoug is missing an ingredient – it says 1 cup chopped of something but it’s not named!

    • Rachel on said:

      Just made this, and added a purple cabbage slaw (lemon juice, salt, left-over parsley and cilantro) and it came out wonderful, thank you Molly for the great recipe!

  2. Mick from on said:

    Cauliflower tacos, sooooo good!!

  3. Oh my goodness yum! I am on a huge cauliflower kick at the moment, and tacos are always a good idea, so this is pretty much the perfect recipe!

    • Ha, they’re so so good – let me know if you give it a try!

  4. Annie from on said:

    That looks absolutely delicious! Roasted spicy cauliflower in a taco…amazing!

  5. Samantha on said:

    I made these over the weekend and they were delicious! It’s the first time my husband was happy about having cauliflower!! {victory dance}

  6. Katie on said:

    I made these last night and they were amazing. I think next time I would double the tahini sauce as it didn’t seem to go as far as the zhoug. The leftover fillings (sans tortilla) were great as well.

  7. heather on said:

    I made these using basmati rice instead of tortillas. I also threw in some thinly sliced kale and topped with chopped cashews and currants. It was delish! I don’t usually get excited about cauliflower, but I will definitely make this again–next time with tortillas. Thanks!

    • Hi Heather – I’m so glad you liked it! Great idea to serve it over rice 🙂

  8. Maggie on said:

    These are amazing! Quick, easy, and a creative flavor combination perfectly suited to taco format! I added some additional lemon juice to the zhoug, inspired by Sprouted Kitchen’s green harissa.

  9. Allison on said:

    Just made these last night for dinner! They were soooo good! My husband loved them!

  10. Liz from on said:

    We just made this last night and it was INCREDIBLE! Easily in the top 10 meals we’ve ever made. Way to go!

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